Position hexagon cake on triple-thick cake boards cut to fit. On each side, mark lowest scallop point in center, 1 3/4in. from base of cake. At hexagon corners, mark 3 3/4 in. from base. Connect corners to lowest scallop point to form curves. Divide 10 in. cake into 12ths; mark 1 division at base, next division 2 in. up, next 3 in. up, then top edge of cake; reverse with descending markings at 3 in., 2 in. and base. Repeat process for other half of cake. Connect marks to form scallops. Position 10 in. round on hexagon cake; pipe tip 1 sotas on tops and scallop areas of both cakes. Edge hexagon scallop with tip 2 beads; pipe tip 4 bead bottom border on 10 in. cake. Make 12 fondant swags for 10 in. cake using 4 in. x 3 in. high strips; attach with damp brush. Divide 6 in. cake into 6ths. Mark 1 division at base, next division 1 1/2 in. up, next 2 1/2 in. up, then top edge of cake; reverse with descending markings at 2 1/2 in. and 1 1/4in., meeting back at base marking. Connect marks to form scallops. Pipe
tip 1 sotas below scallops. Make 6 fondant swags using 4 x 3 in. high strips; attach to cake with damp brush. Mark 8 in. round cakes where hexagon cake will rest. Combine 96 oz. of fondant with 8 teaspoons of Gum-Tex; add reserved fondant. Make 6 fondant veils. Attach between 8 in. cakes with damp brush, 1/2 in. from markings for hexagon cake. Attach medium ribbon roses at swag points of 8, 10 and 6 in. cakes with melted candy.